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Pop Pies is a fun, albeit noisy, puzzle game. Explode the biggest chain of pies for the biggest points.
Good Morning All...*sips coffee happiily :) Its a beautiful, sunny day out with some blue sky showing which always makes me happy! Hope you have a TERRIFIC TUESDAY & when you are on your next break, how about grabbing a coffee, sitting back & enjoy browsing through my art store? *smiles sweetly ... it is filled with THOUSANDS of neat gifts for just about every personality out there!!
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Adapted from "Bobby Flay's Throwdown!" by Bobby Flay, Stephanie Banyas and Miriam Garron.
For the cinnamon crunch:
Directions For the cinnamon crunch:
Preheat the oven to 350 degrees.
Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
For the crust:
Combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
Reduce the oven temperature to 300 degrees.
For the filling:
Whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45–60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
Recipe Details Makes 1 10-inch pie
Read more: http://www.thedailymeal.com/bobby-flays-pumpkin-pie-cinnamon-crunch-and-bourbon-maple-whipped-cream#ixzz1eC0HXFH8
I have a great low-fat dessert that’ll help you avoid the "Freshman 15." But this isn’t it. Nope, the lack of a dorm room gives us the perfect excuse to indulge in a no-bake cream cheese peanut butter pie! You’re welcome.
In a medium-sized bowl, combine the cream cheese, ¼ cup of the brown sugar, and peanut butter, and whip until smooth using a hand mixer. In another medium-sized bowl, whip 1 cup of the heavy cream with the remaining brown sugar until stiff peaks form. Delicately fold the whipped cream into the cream cheese mixture. Spoon the filling into the pie shell and refrigerate for 1 hour.
Heat the remaining cup of heavy cream in a medium saucepan just until bubbles form around the edges; don’t let it boil. Remove from heat. Add the chocolate and whisk until melted. Refrigerate for 1 hour.
Once the chocolate cream is cool, whip until thick. Slather the pie with the chocolate whipped cream, and garnish with the crushed peanuts, if desired. Refrigerate for 3 hours to set.
Adapted from “Nadia G’s Bitchin’ Kitchen: Cookin’ for Trouble” by Nadia Giosia (Ballantine Books, 2011)
Read more: http://www.thedailymeal.com/no-bake-cream-cheese-peanut-butter-pie-recipe#ixzz1d3KXSZhc